Food Chemistry and Fat Analysis

This cluster of papers covers a wide range of topics related to the science of cocoa and chocolate production, including the role of polyphenols, microbiology of cocoa fermentation, fat crystallization, flavor formation, rheological and textural qualities, oleogel structuring, and the influence of fermentation on chocolate flavor. The papers also explore the utilization of by-products such as cocoa shell and cocoa pod husk, as well as the potential health benefits of cocoa and chocolate.

Journals publishing in this area

1

Food Chemistry

ISSN 0308-81461,619 articles in this topic

392h-index

7.70Impact

50.5KArticles

2.6MCitations

2

Food Hydrocolloids

ISSN 0268-005X1,098 articles in this topic

270h-index

10.33Impact

13.9KArticles

744.6KCitations

3

Food Research International

ISSN 0963-9969936 articles in this topic

273h-index

5.73Impact

18KArticles

768.3KCitations

4

LWT

ISSN 0023-6438835 articles in this topic

216h-index

5.53Impact

19.7KArticles

768.5KCitations

5

Journal of Food Engineering

ISSN 0260-8774510 articles in this topic

256h-index

4.49Impact

11.9KArticles

612.4KCitations

6

Trends in Food Science & Technology

ISSN 0924-2244192 articles in this topic

328h-index

11.55Impact

7.8KArticles

572.4KCitations

7

International Journal of Chemical Research and Development

ISSN 2664-65523 articles in this topic

4h-index

0.04Impact

148Articles

36Citations